Ingredients
Mexican Spice Mix
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper, to taste
Chicken
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
Rice and Vegetables
- 1 small onion, peeled and diced (or 1/2 large onion)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup low sodium chicken stock or vegetable stock
- 3/4 cup tomato passata (tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (or substitute red kidney beans)
Garnish
- 1 lime, plus extra wedges to serve
- Coriander/cilantro leaves
- Sliced jalapeño peppers (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan forced to prepare for baking the dish.
- Mix Mexican Spice Blend: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper. This spice mix will be used for both chicken and rice seasoning.
- Rub Chicken: In a large bowl, combine 1 1/2 tablespoons of the Mexican spice mix with 1 tablespoon olive oil and lime juice to create a paste. Toss the chicken thighs thoroughly in this paste to coat evenly.
- Marinate (Optional): For deeper flavor, marinate the coated chicken for 1 hour or overnight in the refrigerator. If short on time, proceed immediately.
- Sear Chicken: Heat remaining 1 tablespoon olive oil in a large, deep skillet (preferably with a lid) over medium-high heat. Place chicken skin side down and sear for 4 minutes until lightly golden. Flip and sear flesh side for 1 1/2 minutes. Chicken will remain raw inside at this stage. Remove chicken and set aside.
- Sauté Aromatics: If there’s burnt residue on skillet base, scrape off some to prevent bitterness. Add diced onion, minced garlic, and red capsicum to the skillet. Sauté for about 3 minutes until onions are softened and fragrant.
- Add Rice and Liquids: Stir in the uncooked long grain rice followed by chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Mix well to combine all ingredients evenly.
- Arrange Chicken on Rice: Place the seared chicken thighs skin side up on top of the rice mixture. The chicken will be partially submerged but most skin should stay above the liquid.
- Bake Covered: Bring the skillet to a simmer on the stovetop, then cover tightly with a lid or foil and transfer to the preheated oven. Bake for 25 minutes to allow rice and chicken to cook through.
- Bake Uncovered: Remove the lid or foil and continue baking uncovered for an additional 15 minutes until small puddles of liquid remain and the chicken skin crisps slightly.
- Rest: Take the skillet out of the oven and let it rest uncovered for 10 minutes. During this time, any leftover moisture will evaporate and the flavors will meld.
- Serve: Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it aside, then fluff the rice gently. Garnish with fresh coriander/cilantro leaves, lime wedges, and optional sliced jalapeños. Serve with sour cream or guacamole on the side if desired.
Notes
- Cayenne pepper is optional; adjust for preferred heat level.
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but you may use boneless if preferred.
- Marinating the chicken is not mandatory but enhances depth of flavor significantly.
- One cup of rice yields more than needed for 5 servings; leftovers are delicious and appreciated.
- Passata (tomato puree) adds a rich tomato flavor and slight acidity; substitute canned crushed tomatoes if unavailable.
- A large deep skillet with a lid is ideal for stovetop searing and oven baking in one vessel, but an oven-safe heavy pan will work as well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
